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Steve's Cooking

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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Monday, May 18, 2015

Pan-Seared Strip Steak with Curried Couscous and Roast Potatoes by Steven Dolby

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Serves 3-4 people
1/2 medium yellow onion (diced)
1 Tbsp vegetable oil
5 Cloves
1 Bay leaf
5 Black peppercorns
10 Coriander seeds
Half cinnamon stick
1 Tsp cumin
2 Tsp garam masala
1 Tsp turmeric
1/2 Tsp ground cardamom
1 Tsp Chili powder
1/4 Cup water
400g Fresh tomatoes (cut into chunks & core removed)
13g Fresh ginger
1 Garlic clove
200g Couscous
Boiling water to cover
Fresh parsley
Salt & pepper (to taste)

450g Potatoes (cut in half)
1 Tbsp olive oil
1/2 Tsp salt

3 1/2 Tbsp sour cream
8-9 Large mint leaves (thinly sliced)
Salt & pepper (to taste)

Strip steak


For the Curried Couscous

Add vegetable oil to a pan.
When hot, add cloves, bay leaf, black peppercorns, coriander seeds and cinnamon.
Swirl the ingredients for a minute until the spices gives out a great aroma.
Add onions and cook until golden brown.
At this stage, remove cloves, bay leaf and cinnamon.
Add cumin, garam masala, turmeric cardamon, chilli powder and water. Cook for 5 minutes.
Next add tomatoes to a blender, followed by ginger and garlic. Blend until smooth.
Add to the pan, stir well. Cover and cook on a light simmer for 40-45 minutes. Stir occasionally.
After 45 minutes, season to taste.
Next add couscous to a bowl and pour boiling water until it covers it by 1 centimeter. Cover and let it stand for 10 minutes.
Transfer curried sauce to the couscous. Stir well, season to taste and garnish with parsley.
For the Roast Potatoes

Add potatoes to a tray, followed by a drizzle of olive oil and salt.
Place in the oven and cook for 40-45 minutes at 375 degree F/190 degree C.
For the Mint Sour Cream

Add sour cream to a bowl, followed by fresh mint, salt amd pepper.
Stir well and refrigerator.

Season the steak well with salt, followed by a drizzle olive oil.
Add to a hot pan and cook to your liking.
When cooked, leave to rest.

Serve steak with curried couscous, roast potatoes and mint sour cream.


Wednesday, May 6, 2015

Beans on toast by Steven Dolby

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(Serves 3-4 people)

1 Small yellow onion (finely diced)
1 Tbsp olive oil
90g Pancetta (diced)
2 Cloves of garlic (minced)
1 Tbsp honey (raw & unprocessed)
1/4 Cup red wine vinegar
1 Tbsp worcestershire sauce
690g Passata
1/2 Cup vegetable stock
Salt & pepper (to taste)
4 Basil leaves (chiffonade)
2 Cans butter beans (454g each)

English cheddar


Add olive oil to a pan, followed by onions and pancetta. Cook on medium heat for 5-6 minutes.
Add garlic and cook for 2 minutes.
Next add honey, red wine vinegar, and cook until the vinegar almost evaporates.
Add a few drops of Worcestershire sauce and cook for 2 minutes.
Add passata and stir well, followed by stock.
Reduce to a nice thick consistency.
Season to taste with salt and pepper.
Add basil and then finally butter beans. Stir well.
Toast the bread slices with a drizzle of olive oil.
Place the beans atop the toast, add a few slices of cheddar and place it in grill until the cheese melts.

Serve with fried eggs.